Noni's Succo

In hanging out with a friend Leah and I got a 4 generation old Sicilian recipe from her mother. (Noni is the grandmother but it originated from Rossina Finochio (her mother) from Alcomo, Sicily). Succo is what her family called it and it actually means juice. But this is how they make marinara sauce and meatballs (polpette di carne). I slightly modified it for what worked for me.

Succo

Ingredients

2 tbsp extra virgin olive oil
2 lbs of mild Italian sausage
4 small (6oz) cans of tomato paste (Cantadina)
1- 13 or 14 oz can of tomato sauce (Cantadina)
4 tomatoes (I used 2 vine ripe, 2 roma)
1 onions
4 cloves garlic per taste
Water to add
10 heaping tsps of sugar
1 tsp oregano
2 tsp basil
1 tsp rosemary
1 tsp parsley
Salt and pepper to taste

Directions
1. In large pot, heat olive oil then remove skins and break apart meat of sausages, to cover bottom of pan.
2. Right before they are fully cooked add in 1 onion coarsely chopped. Sauté until onions are translucent.
3. Empty paste and sauce into pot on top of sausage mixture.
4. Add 1 ½ can water to every tomato paste can used
5. Add sugar to sauce
6. Add in oregano, basil, rosemary, parsley, salt and pepper. Stir until smooth
7. Put on simmer with lid for 2-3 hours, stir once in a while.



Meatballs

Ingredients

2 lbs. ground beef
1/3 cup bread crumbs
1 egg
1/2 onion
1/4 cup milk
A little Romano cheese
Salt and pepper to taste

Directions
1. Combine breadcrumbs, egg, onion chopped, milk, Romano chesse, and salt & pepper. then add meat and combine.
2. Bake meatballs in shallow pan at 350 degrees until brown about an hour
3. Add them to sauce and continue stirring and simmering.